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Skinny Cobb Salad

Skinny Cobb Salad

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This Skinny Cobb Salad is everything you love about the classic—but lighter, fresher, and packed with flavor! With crisp romaine, protein-packed chickpeas (or chicken, if you choose), creamy avocado, juicy cherry tomatoes, and smoky “bacon” almonds, every bite is a perfect mix of crunchy, creamy, and savory goodness.
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Course lunch, Main Course, Salad, Side Dish
Servings 6
Calories 450 kcal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • Large salad bowl or serving platter
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Baking sheet (for almonds)
  • mixing bowls
  • Whisk or spoon

Ingredients
  

  • 6 cups baby mixed greens or chopped romaine (about 2 heads of romaine)
  • 2 cups chickpeas or 1 lb boneless, skinless chicken breast (seasoned and cooked)
  • 1 cup “bacon-ish” toasted almonds click ingredient title for recipe
  • 6 hard boiled eggs (sliced into quarters)
  • 1 large avocado sliced or diced
  • 1⅓ cherry tomatoes halved
  • ½ cup Christine’s pickled red onions click ingredient title for recipe
  • 2 oz blue cheese crumbles (optional)
  • 1 cup Christine’s vegan ranch dressing click ingredient title for recipe

Instructions
 

  • Prepare the base of the salad by arranging the baby mixed greens or chopped romaine evenly on a large serving platter or in a salad bowl.
    6 cups baby mixed greens or chopped romaine
  • If using chicken, season and cook the boneless, skinless chicken breast as desired, then slice or chop it into bite-sized pieces. If using chickpeas, drain and rinse them thoroughly.
    2 cups chickpeas
  • Evenly distribute the chickpeas or cooked chicken over the bed of greens.
  • Sprinkle the “bacon-ish” toasted almonds across the salad for a crunchy, smoky bite.
    1 cup “bacon-ish” toasted almonds
  • Add the chopped hard boiled eggs, ensuring they are spread out for even distribution.
    6 hard boiled eggs
  • Scatter the diced avocado over the salad, making sure each section gets a creamy bite.
    1 large avocado
  • Arrange the halved cherry tomatoes evenly on top, followed by the pickled red onion.
    1⅓ cherry tomatoes, ½ cup Christine’s pickled red onions
  • If using, sprinkle the blue cheese crumbles over the salad.
    2 oz blue cheese crumbles
  • Drizzle Christine’s vegan ranch dressing over the entire salad, or serve it on the side for guests to add as desired.
    1 cup Christine’s vegan ranch dressing
  • Gently toss the salad just before serving, or leave it arranged for a classic Cobb presentation.
  • Serve immediately and enjoy!

Video

More About This Recipe

Pro Tips for the Best Skinny Cobb Salad

  • Use Fresh Greens: Crisp, fresh greens make all the difference! Wash and dry them well for the perfect salad base.
  • Make Your Almonds Extra Crispy: Let the “bacon-ish” almonds cool completely before adding them to the salad for that irresistible crunch.
  • Customize the Protein: Swap chickpeas for grilled tofu or salmon for another protein-packed option.
  • Prep in Advance: Hard-boil your eggs, make the almonds, and prep the dressing ahead of time to throw this salad together in minutes.
  • Dress It Just Before Serving: To keep your greens from getting soggy, add the dressing right before eating.

Kitchen Tools You’ll Need

  • Large Salad Bowl or Platter – For easy serving.
  • Mixing Bowls – To prep your dressing and almonds.
  • Baking Sheet – For roasting the almonds.
  • Sharp Knife & Cutting Board – For slicing eggs, avocado, and tomatoes.
  • Whisk or Blender – To mix up the creamy ranch dressing.

Nutrition

Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 25gFiber: 6gSugar: 4g
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